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So, i told my lady i would like to smoke a brisket soon. Haven't had much success in the past with them. Anyways, she bought me this little 2 and a half pounder that's a cut from the flat. My question is, is there anyway to smoke it and it actually turn out juicy or tender? Any advice or ideas...
Yeah, i thought that seemed like alot but i was just following the recipe. But yes, it is crazy salty. I'll just remake the batch and cut the salt way down. Thanks chef jimmy
So, i whipped up some of chris lillys'injection for pork butt. I tasted it and it is God awfully salty! Anyone else notice this or is it just that, salty? Don't know if i wanna pump up my pork with so much salt. Just to cover my bases, i used the recipe that you can find anywhere. The quarter...
Hopefully things are going well for you so far. I would simply suggest to just keep an eye on the IT. Hit around 200 and your home free! I wouldn't over think it, that leads to bonehead moves. Believe me! Good luck
Wouldn't hurt to mop it and maintain some moisture. Never done a hot and fast butt myself so I'm giving advice just on instinct, lol. If it were me, every 30 mins to 45 give it a bath. As long as you watch your IT yoy shouldn't run into any issues of drying out. Hell, it'll probably create a...
Lookin like a solid plan! Can't wait to see the finished product. Apple wood is a very nice mild smoke and good with any pork. Can't go wrong there. Cherry is another good wood for pork, just a touch stronger than apple and adds a sweetness to the meat. At least that's my opinion:) so make sure...
She wanted ribs, a butt and a brisket! Sorry about having to click on the link to see the pics, having issues there.
Didn't get a pic of the brisket before i put it down
Thanks, didn't know there was one. Was having an issue posting pics and tried something someone suggested. It worked but it's a pain in the butt and unfortunately you have to click on the site to see it. It doesn't just show up. Oh well